School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China.
College of Life Science, Northeast Forestry University, Harbin, China.
Crit Rev Food Sci Nutr. 2024;64(10):3044-3058. doi: 10.1080/10408398.2022.2129582. Epub 2022 Oct 3.
Dietary fiber, polysaccharides and phenols are the representative functional components in wheat bran, which have important nutritional properties and pharmacological effects. However, the most functional components in wheat bran exist in bound form with low bioaccessibility. This paper reviews these functional components, analyzes modification methods, and focuses on novel solid-state fermentation (SSF) strategies in the release of functional components. Mining efficient microbial resources from traditional fermented foods, exploring the law of material exchange between cell populations, and building a stable self-regulation co-culture system are expected to strengthen the SSF process. In addition, emerging biotechnology such as synthetic biology and genome editing are used to transform the mixed fermentation system. Furthermore, combined with the emerging physical-field pretreatment coupled with SSF strategies applied to the modification of wheat bran, which provides a theoretical basis for the high-value utilization of wheat bran and the development of related functional foods and drugs.
膳食纤维、多糖和酚类物质是麦麸中具有代表性的功能成分，具有重要的营养特性和药理作用。然而，麦麸中最具功能性的成分以与低生物利用度结合的形式存在。本文综述了这些功能成分，分析了修饰方法，并重点介绍了新型固态发酵（SSF）策略在功能成分释放方面的应用。从传统发酵食品中挖掘高效微生物资源，探索细胞群体间物质交换规律，构建稳定的自我调节共培养体系，有望强化 SSF 过程。此外，还利用合成生物学和基因组编辑等新兴生物技术对混合发酵系统进行改造。此外，与 SSF 策略相结合的新兴物理场预处理技术应用于麦麸的修饰，为麦麸的高值化利用以及相关功能食品和药物的开发提供了理论依据。
